MAPLE PECAN FROSTING RECIPES
VERMONT MAPLE-PECAN CAKE RECIPE: HOW TO MAKE IT
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. —Teresa Cardin, Mansfield, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts : Calories 574 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 81g carbohydrate (61g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
MAPLE PECAN THUMBPRINTS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375°F.
- Combine 1 cup butter, sugar and vanilla in bowl. Beat at medium speed until creamy. Add flour and salt; beat at low speed until mixture forms a dough.
- Place pecans into bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each ball in beaten egg white; roll in pecans. Place 1 inch apart onto greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 11-13 minutes or until very lightly browned and set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
- Combine powdered sugar, 3 tablespoons butter, half & half and maple extract in bowl. Beat at low speed until smooth. Fill center of each cooled cookie with 1/2 teaspoon frosting.
Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 10 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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- Preheat oven to 350º and line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans and chill dough for 20 to 30 minutes. Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely. Make frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy. Frost cookies and decorate with more pecans.
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